saffron pilaf

This goes with almost any main dish. If you don’t want to deal with saffron, just leave it out and you’ll have perfectly cooked basic rice.

ingredients

1 tablespoon butter
1 tablespoon vegetable oil
1/2 yellow onion, chopped
1/4 teaspoon saffron threads, crumbled
1 cup long-grain white rice
2 cups low-sodium chicken broth
1/4 teaspoon salt

directions

In a medium saucepan, melt the butter in the oil over medium-high heat. Add the onion and saffron and cook, stirring, until onion is softened, about 3 minutes. Add the rice and stir until glistening, about 30 seconds. Pour in the broth and add the salt; let come to a boil. Reduce heat, cover, and simmer for 20 minutes. Turn off heat and let rice sit, undisturbed, for 5 minutes. Fluff with a fork and serve.